Jump to Recipe Print RecipeIn a cozy corner of my kitchen, the aroma of sautéed chicken and earthy mushrooms wafts through the air, instantly lifting my spirits. The recipe for this Low-Calorie Chicken and Mushroom Pie is not just a delightful dish; it’s my go-to for a comforting meal that satisfies cravings without the guilt. With its flaky filo pastry cradling a creamy filling, this pie is a healthier twist on a classic favorite, making it perfect for those who want a lighter option while still enjoying a hearty supper. Best of all, it comes together in a flash, ideal for busy weeknights when you need something delicious but don’t have hours to spare. Could it get any better? Let’s dive into crafting this scrumptious pie that perfectly balances health and comfort! Why is this pie a must-try? Simplicity at its finest: This Chicken and Mushroom Pie is easy to make, requiring only basic cooking skills to whip up a delicious meal. Flavorful filling: The combination of tender chicken, earthy mushrooms, and a creamy sauce wrapped in crispy filo pastry delivers a delightful experience in every bite. Versatile options: Feel free to customize with different veggies or even make a vegetarian version using tofu or extra mushrooms! Time-saving: Perfect for busy weeknights, this dish comes together quickly, allowing you to enjoy a homemade meal without fuss. Crowd-pleaser: Whether it’s a family dinner or a casual gathering, this pie garners compliments and leaves everyone wanting more. Try serving it alongside a fresh mixed green salad or roasted vegetables for a well-rounded meal! Chicken and Mushroom Pie Ingredients • Create your culinary masterpiece with these essential ingredients! For the Filling Filo Pastry – Provides a light, crispy texture; substitute with puff pastry for a richer option. Chicken Breasts – Diced lean protein that ensures a tender filling; can use fattier cuts, but this will increase fat content. Mushrooms – Earthy flavor and moisture provider; you can substitute with other mushrooms like cremini for a different taste. Onion – Adds depth of flavor; shallots can serve as a wonderful alternative. Chicken Stock – Forms the base of the sauce; vegetable stock is a great vegetarian substitute. Quark (or Low-Fat Cream Cheese) – Adds creaminess with lower fat; if you prefer creamy richness, use regular cream, keeping in mind it will increase calories. Cornflour – Thickens the sauce for a perfect consistency; arrowroot or all-purpose flour can replace it too. White Wine Vinegar – Enhances flavor balance; opt for lemon juice as an alternative for a zesty twist. Worcestershire Sauce – Adds umami depth; soy sauce can be a suitable substitute. For Sautéing Low-Calorie Cooking Spray – Ideal for sautéing the chicken and onion; substitute with olive oil if you prefer, but remember it will add calories. With these ingredients combined, you’ll be on your way to making a delicious Chicken and Mushroom Pie that doesn’t compromise on flavor while remaining Weight Watchers-friendly! Step‑by‑Step Instructions for Chicken and Mushroom Pie Step 1: Preheat the Oven Begin by preheating your oven to 180°C (350°F). This initial step ensures that your Chicken and Mushroom Pie bakes evenly and achieves that golden, crispy top. While the oven warms up, gather your ingredients near your workspace for a smooth cooking process. Step 2: Sauté Chicken and Onion Spray a large frying pan with low-calorie cooking spray over medium heat. Add the diced chicken breasts and chopped onion, sautéing them for about 5–7 minutes, or until the chicken is lightly browned and the onion becomes translucent. Stir occasionally to prevent sticking, allowing those mouthwatering aromas to fill your kitchen. Step 3: Add Mushrooms Next, introduce the quartered mushrooms into the pan with the chicken and onion mixture. Continue cooking for another 5 minutes, stirring frequently until the mushrooms have softened and the chicken is nearly cooked through. You’ll know it’s ready when all ingredients are beautifully combined and the mushrooms release their earthy juices. Step 4: Incorporate Flavorings Pour in the white wine vinegar and Worcestershire sauce, stirring gently to deglaze the pan. Add the chicken stock, allowing the mixture to simmer for about 5 minutes, which will let the flavors meld together. Keep an eye on it; the goal is to reduce the liquid slightly while ensuring nothing sticks to the bottom. Step 5: Thicken the Sauce In a small bowl, mix the cornflour with a little water to create a slurry. Slowly add this mixture to the pan, stirring constantly for about 2–3 minutes until the sauce thickens and coats the back of a spoon. Remove the pan from the heat and let the filling cool slightly before moving to the next step. Step 6: Stir in Quark Once cooled a bit, carefully fold in the quark (or low-fat cream cheese) to the chicken and mushroom filling. Season with salt and pepper to taste, ensuring that the mixture is flavorful and creamy. This step adds a luscious texture to your Chicken and Mushroom Pie, making every bite delightful. Step 7: Fill the Dish Transfer the filling into an ovenproof dish, spreading it out evenly. This is where all your hard work pays off, as you prepare to envelop this savory mixture in its crispy pastry armor. Ensure the edges of the dish are clean for a lovely presentation! Step 8: Prepare Filo Pastry Take the filo pastry and cut it into eight pieces. Scrunch each piece lightly and layer them over the filling in the dish, creating a beautiful, rustic look. Spray the tops with cooking spray to prepare for that golden, crispy finish as it bakes. Step 9: Bake the Pie Place the pie in your preheated oven and bake for 15–20 minutes. Keep an eye on it; you’re looking for a beautiful golden brown color on the top layer of filo pastry. This will ensure your Chicken and Mushroom Pie has that irresistible crunch to balance the creamy filling. Step 10: Serve and Enjoy Once baked to perfection, carefully remove the pie from the oven. Let it cool for a minute before serving hot. This light and creamy Chicken and Mushroom Pie is perfect alongside a fresh salad or vegetables for a well-rounded meal, and you’ll be left cherishing every flavorful bite! Chicken and Mushroom Pie Variations Feel free to make this Chicken and Mushroom Pie your own with these exciting twists and swaps! Vegetarian: Swap diced chicken for tofu or additional mushrooms for a hearty plant-based version. You’ll still get that delicious creaminess with a twist. Additional Greens: Incorporate spinach or kale into the filling for extra nutrition and color. They’ll add a delightful freshness that contrasts beautifully with the creamy sauce. Whole Wheat Option: Use whole wheat filo pastry for a heartier crust. It adds a nutty flavor while keeping the lightness of the dish intact. Flavor Boost: Add in a tablespoon of Dijon mustard or fresh herbs like thyme to elevate the flavors. This small addition will make your pie truly shine! Cheesy Delight: Mix in some shredded low-fat cheese with the filling before adding the quark. This will give your pie an extra creamy and cheesy flavor that’s oh-so-satisfying. Heat it Up: For a little kick, incorporate diced jalapeños or a sprinkle of red pepper flakes in the filling. It’s a wonderful way to turn up the heat without overwhelming the classic taste. Different Mushroom Varieties: Experiment with shiitake, enoki, or portobello mushrooms. Each variety will offer unique flavors and textures that can change the character of the dish. Slow Cooker Option: Consider a slow-cooker version! Cook the filling in a crockpot and pour it into a baking dish topped with the pastry just before serving. This saves time and melds flavors beautifully. By mixing and matching these variations, you can create a Chicken and Mushroom Pie that suits your tastes perfectly. If you’re looking for something a bit different, why not check out my recipes for Spinach Mushroom Chicken or Chicken Caesar Sandwich? Happy cooking! Make Ahead Options These Chicken and Mushroom Pies are perfect for meal prep aficionados! You can prepare the filling up to 3 days in advance, allowing the flavors to meld beautifully. Simply follow steps 1-6 of the recipe, let the filling cool, then transfer it to an airtight container and refrigerate. To maintain the quality, avoid layering the filo pastry until you’re ready to bake. When you’re set to serve, unearth the filling, pour it into your baking dish, scrunch the filo over the top, spray with cooking spray, and bake in a preheated oven for 15-20 minutes until golden and crispy. This way, you’ll enjoy a delightful Chicken and Mushroom Pie with minimal effort on busy weeknights! What to Serve with Chicken and Mushroom Pie Imagine your dining table adorned with delightful sides that elevate your Chicken and Mushroom Pie, creating a feast for the senses. Fresh Mixed Green Salad: A light salad with crisp greens and zesty dressing balances the rich filling, adding a refreshing crunch. Garlic Roasted Potatoes: These golden, crispy potatoes bring a satisfying earthy flavor that complements the pie’s creamy filling beautifully. Serve them hot for a comforting bite. Steamed Asparagus: Tender asparagus drizzled with a squeeze of lemon enhances the dish with a fresh, vibrant touch, contrasting the savory pie perfectly. Chunky Chips: Crispy chips offer a delightful contrast in texture. Enjoy them with a light dip for an enjoyable and casual addition to your meal. Carrot and Pea Medley: A colorful side of sweet carrots and garden peas not only brings a burst of color but also a sweet flavor that pairs harmoniously with the pie’s richness. Crisp White Wine: A chilled glass of crisp Sauvignon Blanc or Pinot Grigio enhances the flavors of both the pie and your chosen sides, rounding out the meal beautifully. Expert Tips for Chicken and Mushroom Pie Cook Chicken Thoroughly: Ensure chicken is fully cooked before mixing in the quark; undercooked chicken can lead to food safety issues. Watch the Filling: Avoid overcooking the filling during sautéing; this can dry out the chicken and mushrooms and impact the dish’s creamy texture. Explore Seasonings: Don’t hesitate to incorporate fresh herbs like thyme or rosemary for added depth of flavor in your Chicken and Mushroom Pie. Layering Filo: Ensure the filo pastry is scrunched well; this creates beautiful layers that become golden and flaky during baking. Serve Fresh: For the best experience, serve the pie right after baking while the pastry is still crispy, maintaining the delightful contrast with the creamy filling. How to Store and Freeze Chicken and Mushroom Pie Fridge: Store leftover Chicken and Mushroom Pie in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10-15 minutes to crisp up the pastry. Freezer: To freeze, wrap the pie tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. Room Temperature: Do not leave the pie at room temperature for more than 2 hours, as this can encourage bacterial growth. Make-Ahead Tips: Prepare the filling ahead of time and store it in the fridge for up to 2 days before assembling the Chicken and Mushroom Pie for baking. Chicken and Mushroom Pie Recipe FAQs How do I select the best mushrooms for this pie? Absolutely! When choosing mushrooms, look for ones that are firm and free from dark spots or slime. Fresh mushrooms should have a clean, earthy smell. I often opt for cremini mushrooms for their rich flavor and texture, but button mushrooms work beautifully too. Make sure to avoid mushrooms that appear dry or shriveled, as freshness is key to enhancing the pie’s filling. How should I store leftover Chicken and Mushroom Pie? For sure! Store any leftover Chicken and Mushroom Pie in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven at 180°C (350°F) for about 10-15 minutes. This method revives the crispiness of the filo pastry, making it just as delightful as it first was! Can I freeze Chicken and Mushroom Pie? Yes, absolutely! To freeze your Chicken and Mushroom Pie, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to savor it, place it in the refrigerator overnight to thaw before baking at 180°C (350°F) for about 20-25 minutes until heated through. What should I do if my filling is too runny? Very good question! If you find that your filling is too runny, don’t worry! Simply mix a tablespoon of cornflour with a small amount of cold water to create a slurry, then add it to the filling while simmering. Stir continuously for 2-3 minutes until the sauce thickens. You can also cook it a little longer to evaporate excess moisture—just keep an eye on it to avoid overcooking! Is this Chicken and Mushroom Pie suitable for people with dietary restrictions? Absolutely! If you’re looking for a lighter option, simply replace chicken with tofu or use additional mushrooms for a vegetarian version. For those with gluten sensitivities, you can use gluten-free filo pastry instead of regular. Always check ingredient labels for any potential allergens. It’s a versatile recipe that can cater to various dietary needs while still being delicious! Light and Creamy Chicken and Mushroom Pie Delight This Light and Creamy Chicken and Mushroom Pie is a healthier twist on a classic favorite, perfect for satisfying cravings without the guilt. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsCooling Time 5 minutes minsTotal Time 45 minutes mins Servings: 4 slicesCourse: DinnerCuisine: BritishCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling8 sheets Filo Pastry Substitute with puff pastry for a richer option.2 breasts Chicken Breasts Diced lean protein.200 grams Mushrooms Earthy flavor; can substitute with cremini.1 medium Onion Adds depth of flavor; use shallots as alternative.500 ml Chicken Stock Vegetable stock can be used for vegetarian option.250 grams Quark (or Low-Fat Cream Cheese) Use regular cream for richness but will increase calories.2 tablespoons Cornflour Can replace with arrowroot or all-purpose flour.1 tablespoon White Wine Vinegar Opt for lemon juice for a zesty twist.1 tablespoon Worcestershire Sauce Soy sauce can be a suitable substitute.For Sautéing1 spray Low-Calorie Cooking Spray Substitute with olive oil if preferred. Equipment Large frying panOvenproof dishMixing bowl Method Step-by-Step InstructionsPreheat your oven to 180°C (350°F). Gather your ingredients for a smooth cooking process.Spray a large frying pan with low-calorie cooking spray over medium heat. Sauté diced chicken and chopped onion for 5-7 minutes, until lightly browned.Add the quartered mushrooms into the pan and continue cooking for another 5 minutes until softened.Pour in white wine vinegar and Worcestershire sauce, then add chicken stock and let simmer for 5 minutes to meld the flavors.Mix cornflour with a little water to create a slurry, then add to the pan, stirring until sauce thickens.Fold in the quark (or low-fat cream cheese), seasoning with salt and pepper to taste.Transfer the filling into an ovenproof dish, spreading it out evenly.Cut the filo pastry into eight pieces, scrunch lightly, and layer over the filling. Spray the tops with cooking spray.Bake in the oven for 15-20 minutes until the top is golden brown.Remove from the oven and let cool for a minute before serving hot. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 12mg NotesServe with a fresh salad or roasted vegetables for a well-rounded meal. Store leftovers in the fridge for up to 3 days. Tried this recipe?Let us know how it was!